Description
A soft, spiced pumpkin sponge cake rolled around a silky cream cheese filling and dusted with powdered sugar, a classic fall dessert that slices beautifully.
Ingredients
For the cake: 3/4 cup (94 g) all-purpose flour
For the cake: 1 cup (200 g) granulated sugar
For the cake: 3 large eggs
For the cake: 2/3 cup (about 160 g) canned pumpkin puree (not pumpkin pie filling)
For the cake: 1 teaspoon vanilla extract
For the cake: 1 teaspoon ground cinnamon
For the cake: 1/2 teaspoon pumpkin pie spice
For the cake: 1/2 teaspoon baking soda
For the cake: 1/4 teaspoon salt
For the filling: 8 ounces (227 g) full-fat cream cheese, softened
For the filling: 4 tablespoons (57 g) butter, softened
For the filling: 1 cup (120 g) powdered sugar
For the filling: 1/2 teaspoon vanilla extract
For rolling and dusting: powdered sugar
Instructions
1. Preheat the oven to 375°F (190°C). Line a 10 x 15-inch (25 x 38 cm) jelly roll pan with parchment paper and grease the parchment lightly.
2. Whisk the flour, cinnamon, pumpkin pie spice, baking soda, and salt together in a medium bowl.
3. In a large bowl, beat the eggs and sugar with an electric mixer for 3 to 5 minutes, until thick and pale. Beat in the pumpkin puree and vanilla.
4. Gently fold the dry ingredients into the pumpkin mixture until just combined.
5. Spread the batter evenly into the prepared pan, smoothing it into the corners. Bake for 13 to 15 minutes, until the cake springs back when lightly touched in the center.
6. Immediately lift the cake out of the pan using the parchment. Dust the top generously with powdered sugar, then gently roll the warm cake up together with the parchment, starting from a short side. Cool completely, seam side down, about 1 hour.
7. Beat the cream cheese and butter until smooth. Beat in the powdered sugar and vanilla until creamy and fluffy.
8. Carefully unroll the cooled cake and remove the parchment. Spread the filling evenly over the cake, leaving a 1/2-inch border.
9. Roll the cake back up, without the parchment. Wrap tightly and refrigerate for at least 30 minutes.
10. Dust with more powdered sugar, trim the ends if desired, and cut into 10 slices.
Notes
Based on the widely published pumpkin roll with cream cheese filling, using Mel’s Kitchen Cafe’s Pumpkin Roll with Cream Cheese Filling as the reference (about 3/4 cup flour, 1 cup sugar, 3 eggs, 2/3 cup canned pumpkin, 1 teaspoon vanilla, 1 teaspoon cinnamon, and 8 ounces full-fat cream cheese are from the source). The 375°F oven, 13 to 15 minute bake time, 10 x 15-inch pan, pumpkin pie spice, baking soda and salt amounts, the filling butter, powdered sugar, and vanilla amounts, the chilling time, and the yield of 10 slices are estimates based on standard pumpkin roll recipes, and the recipe has not been tested.
Roll the cake while it is still warm, so it learns the shape and does not crack when you fill it later.
Use full-fat cream cheese. Low-fat versions make the filling too runny.
Nutrition is an approximate estimate per slice (10 slices).
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 35g
- Sodium: 226mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 96mg